Sticky Keto Sesame Chicken Wings

Sticky Keto Sesame Chicken Wings

Ingredients

• 5 tbsp sesame oil ((Ellyndale® Organics, divided))
• 2 tbsp coconut aminos
• 1 tsp balsamic vinegar
• 1 garlic cloves ((Ellyndale® Organics, divided))
• 1 inch fresh ginger root ((Ellyndale® Organics, divided))
• 1/4 tsp sea salt ((Ellyndale® Organics, divided))
• 1 pinch ground cayenne pepper
• 1 lb chicken wings
• 1/4 cup water
• 2 tbsp tahini ((Ellyndale® Organics, divided))
• 1/4 cup green onions ((Ellyndale® Organics, divided))
• 1 tsp sesame seeds

Instructions

1. Place 3 tablespoons of the sesame oil, coconut aminos, vinegar, garlic, ginger, salt and cayenne pepper in a large container with a lid, and whisk to combine.
2. Add chicken wings and seal with the lid.
3. Set on the counter for 3 hours, or in the fridge overnight.Preheat oven to 400°F (205°C) and set out your large cast iron pan, or line a baking sheet with parchment paper.Reserving the marinade, place the chicken wings meaty side up on the prepared sheet.
4. Drizzle with 1 tablespoon of sesame oil and transfer to the preheated oven.
5. Cook the chicken wings for 30 to 35 minutes, or until tops are golden.To prepare the tahini dip, 5 minutes before the wings are ready, transfer the reserved marinade to a small saucepan and add water, tahini, and the remaining 1 tablespoon of sesame oil.
6. Cook on medium-low heat, whisking continually for 5 minutes, or until it has simmered for a minimum of 3 minutes.Remove from the oven and transfer to a clean plate.
7. Sprinkle the chicken wings with green onions and sesame seeds, and serve alongside the tahini sauce.